Spaghetti noodles with Asparagus Pesto and 3 Cheeses
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
Asparagus season is a giddy time for me! One more way to eat asparagus is to make a toothsome pesto with it and stir it into hot noodles. YUM. (Mack says that a bit of bacon wouldn't go amiss.)
  • ½ pound asparagus, cleaned and chopped
  • ½ pound dried spaghetti
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 1 clove garlic, minced (or more to taste)
  • ½ teaspoon salt
  • Freshly ground black pepper or pinches of red pepper flakes (or both)
  • 4 tablespoons heavy cream
  • A heap of grated parmesan (about ½ cup) OR a combination of mozzarella, Bleu Cheese crumbles, and parmesan, to make ½ cup (or more).
  1. Bring a large pot of water to boil for your pasta.
  2. Chop your asparagus into 1" segments, breaking off the tough stems.
  3. As soon as your pasta water comes to a boil, suspend a colander above the pot and steam the asparagus for a few minutes, until slightly tender. (How clever is this?)
  4. Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.
  5. In the bottom of (the same) pot (cleverness abounds), melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sauteing it until tender, about 5 minutes. Add garlic and cook for another 2-3 minutes. Add steamed asparagus, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds. And 30 seconds ONLY. (Kidding, until steamy and hot, basically.)
  6. Transfer asparagus mixture in all its creamy glory to a blender or food processor and blend in short bursts until it’s finely chopped and a little saucy. The reserved pasta water will give it the sauciness it needs in a minute, don't fret if it's not as saucy as all that. Yet.
  7. Add the asparagus sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 2-3 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed, until all is steamy and right. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan, mozzarella and bleu cheese crumbles and dig in.
Recipe by at